Pea and Spinach Pancakes with Irish Salmon and Mint Yogurt Dip

By Aileen Cox Blundell

The sun has been shining in Dublin since the weekend, there’s been hardly a cloud in the sky and finally (dare I say it) we can say goodbye to winter and hello to spring 🙂 It makes me so happy to see the sun again and be able to open my door and let the kiddies out to play without their rain jackets and wellies.

I spent my weekend thinking about recipe for our Irish national holiday – St.Patricks Day. In our house we are all about the green, white and gold, silly wigs and headbands for the parade and face paint – there is always, always face paint. Patrick’s Day just wouldn’t be the same without it.

In the spirit of everything traditionally Irish I wanted to cook something that would not only symbolise our Irish colours but also the amazing quality food that we grow and produce this country has to offer. We are so lucky to have a wide variety of foods that are grown right here on Irish soil and the only way to make that continue is to buy locally sourced produce. Every item on this ingredients list is proudly purchased in Ireland with the exception of the Dijon mustard which came from France and the limes (it just didn’t taste the same without them).

This recipe is really simple to make and can be made ahead of time. Just reheat the pancakes in a toaster! Even though they look very psychedelic the only colour is from the veggies. I used salmon to top the pancakes as it is high in protein and omega-3. For smaller babies (under 12 months) I would advise using steamed fresh salmon and flake over the top as smoked salmon can be high in salt. The zingy white dip is delicious! (and super simple). It takes all of 1 minute to put all the ingredients into a bowl, give it a mix and hey presto, you’ve got an amazing minty, fresh sauce that kids love.

After I took the photos these pancakes became little appetisers before our dinner. They look posh, are pretty inexpensive to make and they were devoured by everyone. The only problem I had was that I didn’t cook enough.

I hope you and your families like them and may the luck of the Irish be with you all.

Sláinte!

Aileen agus Oscar xoxo

Pea and Spinach Pancakes with Irish Salmon and Mint Yogurt Dip

5 from 2 votes

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Total: 20 minutes minutes

Servings: 12 Baby Portions

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These psychedelic green pancakes are packed with the goodness of spinach and peas. They make a delicious Baby Led Weaning recipe perfect for little hands.

Ingredients

• 1 Cup Flour
• 2 Teaspoons Baking Powder
• 1 Cup Milk of your choice
• 1 Packed Cup Baby Leaf Spinach
• 1 Cup Frozen Peas
• 1 Egg
• 2 Tablespoons Melted Butter/Coconut Butter
• A little rapeseed/olive oil for frying
• ½ Cup Natural Yogurt
• 2 Cloves Roasted Garlic Crushed roast with the skin on for 20 minutes at 160ºC
• 10 Mint Leaves
• Pinch of Black Pepper
• ¼ Teaspoon Dijon Mustard
• Juice 1/4 Lime
• 200 g Smoked Irish Salmon or fresh salmon for babies under 1 year

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Method

• Start by making the pancake batter. Add the flour and baking powder to a large bowl and then set aside.
• In a blender (I use the nutribullet) add the milk, spinach and peas and whizz it up until it is bright green then add in the egg and melted butter and pulse for a few more seconds.
• Make a well in the flour and slowly pour in the pea and spinach mixture whisking as you go to prevent lumps. Keep pouring and whisking until the mixture is full combined.
• Brush a small amount of oil onto a frying pan and spoon the batter into small baby sized pancakes. Cook over a medium heat until the pancake starts to bubble on top then flip over and cook the other side. (I turn the oven onto a low heat and keep the cooked pancakes on a plate until the entire batch are cooked).
• To make the sauce add the yogurt, garlic, chopped mint leaves, pepper, dijon mustard and lime juice to a bowl and stir well.
• When you are ready to serve finely chop the smoked salmon and place a heaped tablespoon on top of each pancake, then add 1-2 teaspoons of the sauce to the top of each one.

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Recipe Notes & Tips

The pancakes can be made ahead of time and kept in the freezer. To reheat simply pop in a toaster or under the grill. Smoked salmon should be eaten fresh as should the sauce.

Did you make this recipe?

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